Sweet Corn and Bell Pepper Benedict
1 hr 30 min
1 1/3 cup cooked and chilled Lundberg Family Farms Sweet Corn and Bell Pepper Sprouted Risotto
1 egg white
½ cup bread crumbs
1 egg yolk
2 tsp. lemon juice
1 tsp. water
Pinch of salt
Pinch of cayenne pepper
7 Tbsp. butter
1 large heirloom tomato, sliced
In a medium bowl thoroughly combine leftover risotto, egg white and bread crumbs.
Form 1/3 cup portions of the rice mixture into four 3-4” diameter patties.
Heat a medium non-stick skillet over medium heat. Lightly grease with cooking spray and cook patties for 2-3 minutes per side until light golden brown. Set aside on plate until ready to assemble
Fill a medium saucepan with 5” of water and bring to a boil. Add 1 Tbsp. white vinegar use a slotted spoon stir water in a circular clockwise motion to create a vortex.
Once water is boiling crack 1 egg into a small bowl. Carefully pour the egg from the bowl into the water, use a spoon and continue to swirl water gently in a clock wise motion to collect the egg white around the yolk. Allow egg to cook for 3 minutes.
Carefully remove poached egg from water using a slotted spoon. Set egg aside on plate and repeat with remaining eggs.
To make hollandaise sauce, microwave butter in a 1 cup measuring cup for 30 seconds or until melted.
In a small cup that fits the head of an immersion blender, combine egg yolk, lemon juice, water, cayenne and salt, blend until well combined.
Slowly pour in melted butter, while blending continuously until you get a rich thick creamy sauce.
To serve top each rice patty with a slice of tomato, a poached egg, and hollandaise sauce.
Enjoy!Download Printable Version
Serving Size: 267g
Amount Per Serving
Calories from Fat
Total Fat 30g
Saturated Fat 16g
Trans Fat 1g
Total Carbohydrate 32g
Dietary Fiber 1g
Total Sugars 5g